Shrimp in Tamarind Soup – Gaeng Som Cha-om Tod – แกงส้มชะอมทอดดอกแค

This is my favorite GaengSom(sour soup) because it is quite easy to make and it looks beautiful too. There is another post in Fry Category on how to fry Cha-Om with egg, where you can see how I prepared the fry Cha-om in Egg.  I bought GaengSom paste ready-made from Tesco. I just need to add a little more texture by mixing the boiled shrimp meat into the paste and this soup tastes sour/salty/sweet. Perfect to have with a plate of hot steamed rice and fry dried fish / meat. I finish that bowl shown on the photo, with a plate of hot steamed Rice.

Ingredients serves 2 Notes
Gaeng Som Paste 3 tablespoon
Cooked Shrimp Meat 2 tablespoon
Palm Sugar 2 tablespoon
Tamarind Sauce 6 tablespoon
Fish Sauce 4.5 tablespoon
Fresh Shrimp 150 grams peel off the shell, but keep the tail intact
Fresh Dog-Kae 2 cups
Fried Cha-om in Egg 2 cups
Water 3 cups

How to cook:

  1. Boil the 3 cups of water.
  2. Peel 5-7 pieces of Shrimps totally and cook in the boiling water, when the shrimps cooked take out the shrimp and add in mortar.
  3. Add the GaengSom paste to the cooked shrimp and beat in, so the two mixtures become thick paste.
  4. Add the paste of shrimp meat in the boiling water.
  5. Season with palm sugar, tamarind juice, fish sauce.
  6. When you get the perfect taste of sour/salty and sweet, add Dog-Kae and deep fried Cha-om in egg.
  7. Let the ingredients cook for a few minutes, finally add the peel shrimps.
  8. It will take only a short while for the shrimp to cook. When they turn pink, turn off the gas.
  9. Serve with hot steam rice!

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